Fresh Fish Cakes

Substitute two cups of cooked fresh fish for the salt codfish, and proceed as for Salt Fish Cakes.

Salt Fish Souffle

2 cups cooked salt fish 2 cups mashed potatoes 4 eggs.

4 tablespoons butter ¾ cup cream or rich milk salt and pepper.

Mix fish and potatoes and beat well, add cream and seasonings. Beat yolks of eggs until lemon-colored and thick, add to fish mixture, when thoroughly blended add stiffly beaten whites, carefully cutting and folding them in. Pour into a buttered baking dish, bake in a moderate oven about thirty minutes.

Codfish Omelet

2 eggs.

1 cup codfish.

1 tablespoon butter.

2 tablespoons flour.

1 cup milk.

Melt butter, add flour, when blended add scalded milk and codfish, cook two minutes. Beat yolks of eggs until lemon-colored and thick; add fish mixture. Beat whites until stiff, cut and fold beaten whites into fish mixture. Cook like Foamy Omelet.

Fish Pudding

2 cups cooked fish.

½ cup thick White Sauce.

Salt.

Few drops onion juice.

2 eggs.

Pepper.

Press the fish through a puree sieve, season, add White Sauce, and beat well. Beat yolks of eggs until lemon-colored and thick, add to fish mixture. Cut and fold in the stiffly beaten whites of eggs, and bake in moderate oven twenty minutes.

Smoked Herring

Cover herring with boiling water. Let stand twenty minutes. Drain, skin, and broil over a clear fire ten minutes, or bake in oven fifteen minutes. Spread with butter and serve hot.

Vegetable Hash

½ cup chopped carrots 1 cup chopped potatoes ½ cup chopped turnips few drops onion juice.

2 cups chopped cabbage.

1 cup chopped beets.

2 tablespoons beef fat.

¼ cup milk or hot water.

Salt and pepper.

Melt the fat in an iron frying pan; when hissing hot, pour in the above ingredients, spread evenly, cover, and cook slowly one half hour. Fold, turn, and serve.

Lamb Stew

2 pounds breast of lamb.

2 cups boiling water.

2 cups potato cubes.

2 tablespoons butter or pork fat.

½ cup sliced onion 2 tablespoons rice 1 cup strained tomato salt and pepper.

Brown the onions in hot fat, cut-meat in two-inch pieces, add to onions, cover with hot water, and simmer two hours. Parboil potatoes. Add rice when meat has cooked one hour. Add parboiled potatoes one half hour before serving. Add tomato ten minutes before serving. Season with salt and pepper. The tomato may be omitted and one cup of water substituted.

Scalloped Mutton

2 cups Tomato Sauce.

1 cup cooked macaroni.

2 cups mutton cut in cubes.

1 cup cracker crumbs ⅓ cup melted butter salt and pepper.

Arrange the macaroni, mutton, and Tomato Sauce in layers, sprinkle each layer with salt and pepper, cover the top with the cracker crumbs which have been mixed with the butter, bake until the crumbs are brown.